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Wednesday, March 17, 2010

Alexis found this aged and ragged cookbook several years ago in an antique store where she was buying some old farmhouse windows. She didn't buy it for use, she bought it because she thought it was adorable.They are yellowed typewritten pages held together with two simple binder rings. Even the category tabs are typed.I thought that the Forward reminded me of all of us food bloggers.I've flipped through it's weathered pages once or twice but have never actually made anything from it until tonight. Honestly that is because some of the recipes are poorly written, have imprecise measurements, and use a lot of cream of "x" soups. I haven't found anything online, but based on the recipes, I'd guess this was written sometime in the 60's to early 70's.Chicken Tetrazzini

Melt butter over medium high heat and whisk in flour until well blended. (I did mine in the same pan that I had used to cook the chicken to get all the leftover flavor.) Whisk in the broth 1/2 cup at a time. Then whisk in the half and half. Stir in the black pepper, red pepper, and salt.

Toss the warm pasta, chicken, mushrooms, peas, and red pepper together in a casserole dish. Pour the sauce over the pasta mixture.

Top with the bread crumbs and then the parmesan cheese. Bake in a 350f oven for 30 minutes.

Three out of four of us liked this creamy dish. Trevor (10) did not like it but he's a picky eater.

Vanity Plates You know those vanity plates some people get for their cars? I got a "vanity plate" for my Big Green Egg. Yes, you are looking into an empty Big Green Egg but they don't really glow green like that.More on this to come after I've actually cooked on it. If you're wondering how I got this shot, I used this technique I played with on my photo blog.

Love the green egg, just perfect. We do Chicken Tetrazzini a little different in cajun country, but have never found the perfect recipe either, I usually use a mixture of several recipes. Throw in these three. Sundried tomatoes, goat cheese, and artichoke hearts, and adaption from The Louisiana Pizza Kitchen. Love the find Alexis!

I think your grill looks cool :) I like old cookbooks even though a lot of times you have to figure out the correct measurements. I think the recipes in them remind me of my great grandmother who I had until I was 16. She was one of my main teachers when it came to cooking and she always said stuff like a pinch of this, a dash of that, a bit of this, some of that lol

Love the old cookbook and the typo -- "complied" instead of "compiled"I keep a lot of my mother's recipes because getting to see her handwriting again makes me nostalgic for all the times we cooked together. Or, more accurately, she would teach me how to cook while I whined every Thursday night from the time I was in eighth grade until I went to college.

I always go through antique cookbooks at garage & estate sales. They're a scream with so much butter and funny ingredients. I LOVE "You Asked For It," and think it's great that you revived the old recipe.

I love old cookbooks, and the beginning of the inside is a hoot, but the truth, too bad others do not realize this when we post a recipe that has been used over and over again (like blog troll comments). So many books and cooks just re-adjust them to suit their own needs.

Doode! You have a photo blog? Why didn't I know you have a photo blog? Love the vanity grill. Does it leave "Nibble Me This" sear marks on your food? This reminded me of the personalized steak branding irons I read about a few years ago...Can't remember what they were called, Other than the obvious "personalized steak branding irons"....

first time to post here. Found this site from a post you made at HotSauceDaily. My wife and I will be checking things out here. She's into old cook books and recipes. I've been wanting a Big Green Egg for a while now. The custom grill is awesome. Who makes those. I'd like to have something like that when I get an Egg.

The Big Green just keeps getting more cool all the time! Cool old cookbook too. I was thinking wow, that's really an antique and then you guessed the time period and now I feel like the antique, LOL! The recipe sounds like a good one. I think my guys would like it, adding it to the menu plans for next week :-)

I used canned artichokes in water for this recipe. I did think about using the marinated artichokes though. I wonder if you could put the marinated artichokes in a baking dish just as they are and then top them with the breadcrumbs. I'll probably try that just to see how it stacks up against the plain artichokes. I hope you both like it!

I love old cookbooks like that and have several. Many of the ones that I own call for "oleo". Did you see Oleo mentioned anywhere? It must be the first margarine. A good friend of mine just had a baby and I took a big dish of Tetrazini over to her. It's been years since I've made it and it sure is yummy! I was on my way out of town, so didn't have time for pictures to blog about it.